Ingredients
Method
1.Preheat oven to 180°C. Line the base of a 20-22cm loose-bottom cake tin.
2.Melt butter, then add sultanas so they can soften slightly. Set aside to cool.
3.In a large bowl mix together the flour, sugar, baking soda, salt and spices. Add the chopped apple and walnuts and toss them in the flour.
4.Add egg to dry ingredients along with the cooled butter and sultanas and the milk. Fold together, then pour into the prepared tin. Smooth with a spatula, forming a slight mound in the middle.
5.Bake in preheated oven for 1 hour 10 minutes or until springy and a skewer inserted in the middle comes out clean. Serve warm or cold, dusted with icing sugar if you like.
Gluten-free version: Replace the flour with a mixture made from ½ cup buckwheat flour, ½ cup glutinous rice flour and ½ cup tapioca flour. Add 1 teaspoon xanthan or guar gum, 1 teaspoon vanilla essence and an extra ¼ cup sugar. Reduce the milk to ¼ cup.
Note
